Пищевые отходы/порча, вызванные микробной клеткой, в последнее время стали одной из основных проблем продовольственной безопасности и экологии. Кроме того, порча продуктов питания вносит свой вклад в экономический кризис и проблемы со здоровьем. В связи с этим для сохранения безопасности продуктов питания и защиты их качества от посторонних загрязнений требуется активная система упаковки. Целью данного обзора было обобщить текущие решения и трудности применения антимикробных соединений в композитной пищевой упаковке. В частности, были раскрыты методы экструзии и нанесения антимикробных покрытий для включения антимикробных соединений в упаковочные системы и их оптимальные параметры обработки для распространенных полимерных композитов. Были представлены распространенные неорганические и органические антимикробные вещества/соединения с указанием их количества, добавляемого в упаковочную систему, и их антимикробной активности (снижение, частичная деактивация и полная деактивация). Подробно рассмотрены трудности при создании упаковки с антимикробными свойствами, касающиеся вопросов миграции антимикробных добавок из упаковки в пищевой продукт, накопления антимикробных добавок в пищевом продукте, а также температуры его обработки. Таким образом, данная обзорная работа способствует раскрытию всего объема научных знаний об антимикробных соединениях, используемых в полимерных композиционных материалах для применения в пищевой упаковке, и помогает выработать важные результаты для крупномасштабных операций

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